Mike Van de Elzen: Frozen vegetable yellow curry

Frozen Vegetable Yellow Curry  Cook time: 20 minutes  Prep time: 20 times  Serves: 6  2 tbsp grapeseed oil   1 pkt frozen mixed vegetables, which can contain potatoes   1 pkt fresh spinach leaves   1 cup frozen peas   1 cup of curry paste   1 can coconut cream   2 tbsp brown sugar   3 tbsp thai fish sauce   Juice of 1 lemon   1 cup mint leaves (optional)   1 cup coriander leaves (optional)   water   Curry paste   2 onions, peeled   6 garlic cloves, peeled   2 stalks of lemongrass   1 knob ginger   2 tbsp curry powder   1/2 tsp turmeric   2 chilli, you choose!   1 cup of coriander stems, left over from the leaves   6 makrut (kaffir) lime leafs (optional)  You can either buy a yellow curry paste or make one up. If your making one prep all the ingredients and blend together until smooth in a blender or smash in a pestle and mortar.  Heat a cast iron fry-pan or pot and add in the oil. Add in the yellow curry paste and fry over a medium heat until the paste become fragrant.   Add the coconut cream to the yellow curry paste along with a can full of water. Season with a pinch of salt. Bring to the boil and then add in the frozen vegetables and peas. Simmer for a further 10 minutes.   Before serving add in the sugar, thai fish sauce, lemon juice and finally the mint and coriander leaves.   Serve with steamed rice.  LISTEN ABOVESee omnystudio.com/listener for privacy information.